Classic Mac and Cheese
22
- Prep Time10 mins
- Total Time55 mins
- Makes8 Servings
Photo: Andrew Grinton
A good mac and cheese should be creamy, cheesy, baked and studded with breadcrumbs. This classic checks off all those boxes.
Ingredients
1 450 g pkg short pasta, such as macaroni
1/3 cup unsalted butter
1/2 cup chopped yellow onion
2 tsp chopped garlic
⅓ cup all-purpose flour
1/4 tsp cayenne pepper
4 cups milk, warmed
2 tbsp Dijon mustard
4 cups grated aged white cheddar
1/2 cup grated Parmesan
salt
black pepper
2/3 cup fresh bread crumbs
2 tsp olive oil
Instructions
Preheat oven to 350°F. 2. Bring a large pot of salted water to boil over high heat. Add pasta and cook according to package directions until al dente. Drain.
Heat butter in a pot over medium. Add onion and sauté for 2 min or until softened. Add garlic and sauté for 1 min longer. Add flour and cayenne and cook, stirring constantly for 2 min to cook out floury taste. Add milk, a little at a time, stirring constantly until sauce is smooth and milk is fully incorporated. Stir in mustard. Bring to a boil and cook for 1 min or until thickened.
Remove from heat and add cheddar and Parmesan cheese a handful a time, stirring until melted and incorporated. Season with salt and pepper to taste.
Combine sauce with cooked pasta and pile into buttered ramekins or a buttered 9 x 13-in. casserole dish.
Toss bread crumbs with olive oil until moistened and sprinkle over pasta. Bake for 30 min or until sauce is bubbling.
Nutrition (per serving)
Calories 656, Protein 29g, Carbohydrates 56g, Fat 35g, Fibre 3g, Sodium 681mg.
Originally published in the January 2013 issue. Photo by Andrew Grinton.
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